Homemade Sausage Making

Hello everyone
I would like to try and make the Capicola - fully cooked recipe on pg. 331 of the 4th edition of the R. Kutas "Sausage bible"

The reciepe talks about stuffing 4 lbs. pork butts int synthetic casing.

My question is - what diameter of synthetic casing would you need for a 4lbs. pork butt or is the idea that you can put chunks of pork into a casing and they will then fuse together when smoked?

Or, if anyone has any better ideas for a capicola casing (for a cooked or long-term cured product), let me know,
thanks...

In that recipe he also suggests a beef bung, which is a much better option as they stretch or shrink to different sized pieces. MUCH easier to use

Hi,

I've used both when making coppa. I think the synthetic casing was 120mm.

There is no stretch to the synthetic casing so you end up using one a bit bigger than you would like just to get it in there. Then you have to fold a bit of excess to make it tight.

With a beef bung you can stretch and squeeze it tight and it seems better.

With both - I wrapped the whole thing in some netting to try to tighten it up further. I also pricked the casing a lot to make sure there were no air gaps.

- reddal